Fennel spaghetti with sardines

Fennel spaghetti with sardines

Total: 20 Min. | Active: 20 Min.
lactose-free, healthy and balanced
Nutritional value / people: 515 kcal
, Fat: 20 g
, Carbohydrate: 58 g
, Protein: 22 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 fennel (approx. 200 g each), very thinly sliced
1 tin sardine (MSC) (approx. 90 g), drained, bones removed
2 tbsp water
1 organic lemon, use half of the grated zest and juice
½ tsp salt
a little pepper


150 g spaghetti
salted water, boiling
1 tbsp olive oil
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How it's done

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Heat the oil in a frying pan. Add the fennel, stir fry for approx. 4 mins. Add the sardines, water, lemon zest and juice, mix, season and simmer for approx. 4 mins.


Cook the spaghetti in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti to the fennel along with the reserved cooking water and oil, mix and serve.

Good to know
Tip: Mix in 2 tbsp of finely chopped flat-leaf parsley.

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